Slow Cooker Chicken Enchilada Casserole

Ingredients

• 1 lb boneless skinless chicken thighs (or chicken breast)
• 1 tsp avocado oil
• 1/2 medium onion (chopped)
• 2 garlic cloves (finely chopped)
• 1 tsp ground cumin
• 1 tsp kosher salt
• 2 cup homemade enchilada sauce (or 16 ounce jarred)
• 1/4 cup sour cream (plus more for serving)
• 4 corn tortillas (cut into strips)
• 15 oz can low-sodium black beans (rinsed and drained)
• 4 oz shredded cheese (such as a Mexican cheese blend, Monterey Jack, or mozzarella (about 1 cup))
• sliced jalapeño peppers (and chopped fresh cilantro, for topping)
• sliced avocado
• crema or sour cream
• cilantro lime rice

Instructions

1. Heat the oil in a skillet over medium heat. Add the onion, garlic, cumin, and salt and cook, stirring, until the onion has softened and browned, about 5 minutes.
2. Transfer to the slow cooker and add the enchilada sauce, sour cream, and 1/4 cup water to the onion mixture and stir to combine. Fold in the beans until thoroughly coated.
3. Nestle the chicken in.
4. Cover and cook on high for about 3 to 4 hours or on low for about 6 to 7, until chicken is tender and cooked through. Shred the chicken in the pot with 2 forks.
5. Add the tortilla strips and stir, then top with the cheese, cover the slow cooker, and cook 30 minutes or until the cheese has melted.
6. Once the cheese is melted, garnish with cilantro, jalapenos, and optional toppings.
7. Serve over rice if desired and top with optional sour cream, and avocado.